This Chocolate Chip Zucchini Muffins Recipe is soft, moist, and full of sweet chocolate flavor. It is a great way to enjoy zucchini in a fun and tasty form. These muffins are perfect for breakfast, snacks, or dessert. Even kids love them and never guess there is a vegetable inside.
The recipe is simple and uses easy ingredients from your kitchen. If you are searching for How to make Chocolate Chip Zucchini Muffins, this guide will help you step by step. You will also learn the best Ingredients for Chocolate Chip Zucchini Muffins and baking tips.
The Secret Behind This Delicious
The secret behind these muffins is moisture and balance. Fresh zucchini adds natural moisture and keeps the muffins soft for days. You do not taste the zucchini at all. Chocolate chips bring sweetness and rich flavor.
Using oil instead of butter makes the texture lighter and more tender. Another important secret is gentle mixing. Overmixing can make muffins dense and dry. When everything is balanced well, this Chocolate Chip Zucchini Muffins Recipe turns out perfect every time.
Recipe Card info
- Recipe Name: Chocolate Chip Zucchini Muffins
- Servings: 12 muffins
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Course: Breakfast / Snack / Dessert
- Cuisine: American
- Calories: 210 kcal per serving
Equipment List
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Box grater
- Muffin pan
- Paper liners
- Rubber spatula
- Oven
Ingredients You Need for Chocolate Chip Zucchini Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup brown sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- ¾ cup chocolate chips
Instructions
1. Preheat the Oven
Preheat oven to 350°F. Line a muffin pan with paper liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until everything is evenly combined.
3. Mix Wet Ingredients
In another bowl, whisk eggs, brown sugar, oil, milk, and vanilla until smooth and slightly creamy.
4. Add Zucchini
Add grated zucchini to the wet mixture. Stir gently until zucchini is evenly spread through the batter.
5. Combine Wet and Dry
Slowly add dry ingredients to wet ingredients. Mix gently until just combined. Do not overmix the batter.
6. Fold in Chocolate Chips
Add chocolate chips and gently fold them into the batter so they are evenly distributed.
7. Fill Muffin Cups
Spoon batter into muffin liners. Fill each about three-quarters full for even baking.
8. Bake the Muffins
Bake for 20 to 22 minutes. Insert a toothpick. It should come out clean or with few crumbs.
9. Cool Before Serving
Remove muffins from oven. Let them cool for ten minutes before serving warm or storing.
Expert Tips & Variations
- Use fresh zucchini for best moisture and texture.
- Do not peel zucchini. The skin adds color and nutrients.
- Lightly blot zucchini if it is very watery.
- Use mini chocolate chips for better distribution.
- Add chopped walnuts for extra crunch.
- Use dark chocolate chips for richer flavor.
- Replace half the flour with whole wheat flour for healthier muffins.
- Add a pinch of nutmeg for warm spice flavor.
Nutrition Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 14 g |
Serving Suggestions
These muffins taste great warm or at room temperature. Serve them with milk, coffee, or tea for breakfast. They also work well as an afternoon snack or sweet treat. You can add a little butter on top for extra richness. For parties or brunch, serve them with fresh fruit and yogurt. This Chocolate Chip Zucchini Muffins Recipe fits many occasions easily.
Storage & Reheating Tips
Store muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to one week. You can freeze the muffins for up to three months. Wrap them well before freezing. To reheat, microwave one muffin for about fifteen seconds. Frozen muffins should be thawed before reheating for best texture.
Chocolate Chip Zucchini Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup brown sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- ¾ cup chocolate chips
Instructions
Preheat the Oven
- Preheat oven to 350°F. Line a muffin pan with paper liners to prevent sticking and ensure easy removal.
Mix Dry Ingredients
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until everything is evenly combined.
Mix Wet Ingredients
- In another bowl, whisk eggs, brown sugar, oil, milk, and vanilla until smooth and slightly creamy.
Add Zucchini
- Add grated zucchini to the wet mixture. Stir gently until zucchini is evenly spread through the batter.
Combine Wet and Dry
- Slowly add dry ingredients to wet ingredients. Mix gently until just combined. Do not overmix the batter.
Fold in Chocolate Chips
- Add chocolate chips and gently fold them into the batter so they are evenly distributed.
Fill Muffin Cups
- Spoon batter into muffin liners. Fill each about three-quarters full for even baking.
Bake the Muffins
- Bake for 20 to 22 minutes. Insert a toothpick. It should come out clean or with few crumbs.
Cool Before Serving
- Remove muffins from oven. Let them cool for ten minutes before serving warm or storing.
Notes
- Use fresh zucchini for best moisture and texture.
- Do not peel zucchini. The skin adds color and nutrients.
- Lightly blot zucchini if it is very watery.
- Use mini chocolate chips for better distribution.
- Add chopped walnuts for extra crunch.
- Use dark chocolate chips for richer flavor.
- Replace half the flour with whole wheat flour for healthier muffins.
- Add a pinch of nutmeg for warm spice flavor.
FAQs about Chocolate Chip Zucchini Muffins
Can I taste the zucchini in these muffins?
No, you cannot taste the zucchini at all. It blends into the batter and only adds moisture and softness.
Should I squeeze the zucchini before adding it?
Do not squeeze all the moisture out. Lightly blot if very watery. Some moisture is important for soft muffins.
Can I make these muffins without eggs?
Yes, you can replace eggs with applesauce or mashed banana. Use one-quarter cup per egg replacement.
Why are my muffins dense or dry?
Dense muffins usually happen from overmixing or overbaking. Mix gently and remove muffins once a toothpick comes out clean.
Can I reduce the sugar in this recipe?
Yes, you can reduce sugar by one-quarter cup. Muffins will be less sweet but still moist and tasty.
Conclusion
This Chocolate Chip Zucchini Muffins Recipe is easy, reliable, and perfect for home baking. It combines healthy zucchini with sweet chocolate for a balanced treat. The muffins stay moist, soft, and flavorful for days.
With simple ingredients and clear steps, anyone can make them successfully. Now that you know How to make Chocolate Chip Zucchini Muffins, it is time to bake a batch and enjoy every delicious bite.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.